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Micòoula Festival
Resorts: Hône
Vie centrali di Hône e Piazza Gossweiler
Program of the 29th Feuhta dé la Micóoula
Thursday 4th December 2025
- 8.30 pm: Maison du Bon Grain - Micóoula baking and inaugural toast
Friday 5th December 2025
- 7.30 pm: Multipurpose Hall - Fish dinner by Chef Roberto Cuomo of the "Aquila Nera" restaurant in Ivrea; €. 38.00, drinks excluded (by reservation by Monday 1st December)
- 9.30 pm: dancing evening with Luigi Gallia (free entry);
Saturday 6th December 2025
- 10.00 pm: heated pavilion - WInter Grolla "The history of the discomobile" (free entry)
Sunday 7th December 2025
- 5.00 pm: Piazza Gossweiler – Turning on lights with the school children and the Mandarins
- 5.30 pm: Piazza Gossweiler - Veillà in the square with Mulled Wine and Seuppa de Pan
- Concert of the "Modern Fanfara Street Band"
Monday 8th December 2025
The Christmas train will take you from Hone to Bard and vice versa
- 10.00 am: opening of the food and wine products stands
- 2nd Edition of the Exposition of Sonnailes de Montagne (Mountain bells)
- Exhibition of nativity scenes "Presepiou d'èntsec no" and Santa's house
- Demonstration of the Micooula preparation and traditional crafts
- 11.00 am: blessing and distribution of the Micóoula. The Commission des Traditions (Commission of the Traditions) presents a publication "Le moulin é lé fer dou nouhtrou Pais"
- 11.30 am: Awards ceremony for the photography competition "Contrast and harmony between past and present"
- Distribution of Hône's calendar by the Library
- 12.00: restaurant opening with typical menu in the multipurpose hall
- Happy afternoon with "La Cricca"
- During the festival, Micóoula sales and bar service
Reservations for the fish dinner on Friday 5th December can be made at the library (tel. +39.0125.803540) - Flavio: +39.346.6991076 - Michel: +39.331.2190595
Contact
The festival is dedicated to the delicious rye bread that stands apart from normal black bread thanks to the presence of chestnuts, walnuts, dried figs, sultanas and, sometimes, even some chocolate shavings. In patois (dialect) it simply means “bread that is a little smaller and a slightly special”. In the past this bread was prepared in December.
During the event, demonstrations are given on how to knead and bake this traditional bread. The village of Hône, in the lower Valle d’Aosta, celebrates Valle d’Aosta’s ancestor of panettone, the Micòoula, in a traditional local food and wine occasion that has been running for years. Originally it was nothing more than traditional bread with chestnuts, typically found in the Champorcher valley and already well known in Medieval times; later enriched with other ingredients, it took its place as a sweet used at Christmas time, destined to liven up the winter social gatherings that followed on, in the village of Hône.
The little market, main event of the festival that celebrates the rediscovery of this enjoyable dish, takes place on the 8th December starting in the morning.
During the whole day the inhabitants of Hône will show how to knead and to cook the bread.
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